Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

Ingredients
2 tablespoons canola oil
4 sprigs fresh thyme
3 cloves garlic, chopped
1 large white onion, chopped
2 heaping tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 or 2 chipotle in adobo, finely chopped
1 boneless pork shoulder (about 5 pounds)
Warm corn tortillas

Napa Cabbage Slaw, recipe follows
Hot sauce
Fresh cilantro leaves
1 cup crumbled queso fresco

Directions
Special equipment: 2 cups wood chips (hickory or apple), soaked in water 30 minutes

Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.

Remove the pork from the refrigerator 30 minutes before cooking.

Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.

Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.

Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.

Napa Slaw:
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons canola oil1 teaspoon celery seeds
Kosher salt and freshly ground pepper
4 green onions, coarsely chopped
2 serrano chiles
1 head Napa cabbage, finely shredded
1 large carrot, julienned
1/2 cup crumbled queso fresco

Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.

SOURCE

Grilled White Fish with Chermoula

Ingredients
Chermoula:
Pinch saffron threads
1/4 cup hot water
1 tablespoon canola oil
3 cloves garlic, finely chopped
1 teaspoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile de arbol
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1 lemon
2 red bell peppers, grilled, peeled, seeded and sliced
2 ripe beefsteak tomatoes, diced and seeded
20 fresh mint leaves, torn
3 tablespoons coarsely chopped fresh cilantro
Grilled White Fish:
2 pound halibut fillet (1 1/2-to-2-inches thick)
Canola oil
Kosher salt and freshly ground black pepper

Directions
For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.

Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.

For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.

Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

SOURCE

Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

Ingredients

• 2 tablespoons canola oil
• 4 sprigs fresh thyme
• 3 cloves garlic, chopped
• 1 large white onion, chopped
• 2 heaping tablespoons ancho chile powder
• 2 tablespoons light brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 or 2 chipotle in adobo, finely chopped
• 1 boneless pork shoulder (about 5 pounds)
• Warm corn tortillas
• Napa Cabbage Slaw, recipe follows
• Hot sauce
• Fresh cilantro leaves
• 1 cup crumbled queso fresco

Directions

Special equipment: 2 cups wood chips (hickory or apple), soaked in water 30 minutes

Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.

Remove the pork from the refrigerator 30 minutes before cooking.

Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.

Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.

Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.

Napa Slaw:

• 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons canola oil
• 1 teaspoon celery seeds
• Kosher salt and freshly ground pepper
• 4 green onions, coarsely chopped
• 2 serrano chiles
• 1 head Napa cabbage, finely shredded
• 1 large carrot, julienned
• 1/2 cup crumbled queso fresco

Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.

SOURCE